Chicken, Tabbouleh and Corn Salad

Kitchen Tested
  • Yield 4 servings
  • Prep 15 mins
  • Cook 10 mins

Add chicken and corn to Middle Eastern tabbbouleh for a quick main dish.

Mark Boughton Photography / styling by Teresa Blackburn

Tabbouleh, the lemony Middle Eastern bulgur salad with fresh mint and lots of chopped parsley, is transformed into a main dish with chicken and corn. Store-bought or leftover cooked chicken works fine.


3/4 cup bulgar
3/4 cup Boiling water
1 1/2 cups (about 8 ounces) cubed cooked boneless, skinless chicken breast
1 cup fresh cooked corn kernels
1 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons orange juice
3/4 teaspoon salt
3/4 teaspoon Freshly ground black pepper


  1. Place bulgur in a large bowl and add enough boiling water to cover by about 1 inch. Cover and let stand 20 minutes or until bulgur is softened. Transfer to a strainer and press down with a spoon to remove water.
  2. Return bulgur to bowl and add chicken, corn, parsley and mint.
  3. Combined remaining ingredients in a small bowl; whisk. Pour over salad and mix gently.

Recipe by Jean Kressy.



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